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Hazelnut Chocolate Truffle Torte | URBAN BAKES

Hazelnut Chocolate Truffle Torte


  • Author: URBAN BAKES
  • Total Time: 2 hours
  • Yield: 3 layered, 6-inch cake 1x

Description

You’ll be fooled by this cake’s “dry” outer appearance but once you bite into this Hazelnut Chocolate Truffle Torte, the cake has more of a truffle-like texture that’s soft yet delicate. Add ganache for a glossy finish!


Ingredients

Units Scale

CAKE

  • 1 cup (6oz) semisweet chocolate chips
  • 1/2 cup unsalted butter, cut into 1/2-inch slices
  • 1/2 cup all-purpose flour
  • 4 large eggs, separated
  • 1/2 cup granulated sugar
  • 2/3 cup hazelnuts (filberts), toasted, finely chopped

FILLING

  • 2 cups (12 oz.) semisweet chocolate chips
  • 1/4 cup unsalted butter
  • 1/2 cup whipping cream

TOPPING

  • whole or chopped hazelnuts (optional)

Instructions

  1. Heat oven to 325 degrees F. Using a baking spray with flour, generously coat the bottom and sides of 3 6-inch round pans or 2 9-inch round pans; set aside.
  2. In a small saucepan over medium heat, melt 1 cup chocolate chips and ½ cup butter, continuously stir. Once melted, remove from heat and set aside to cool for 5 minutes. Stir in flour and 4 egg yolks until just combined.
  3. In a large bowl using an electric mixer on high speed, beat egg whites until foamy. Then add sugar 1 tablespoon at a time while until soft peaks form. Using a rubber spatula, fold chocolate mixture and 2/3 cup of hazelnuts into the egg white mixture until well blended. Evenly spread into prepared pans.
  4. Bake for 30 to 40 minutes or until a toothpick inserted into center of cakes come out clean. Note: cakes will appear dry. Allow cakes to cool in pan for 10 minutes. Using a knife, gently run around the edge of the cakes to aide in removing cakes from the pan. Allow cakes to cool completely on a wire rack before frosting with filling.
  5. Meanwhile, in a small saucepan over medium-low heat, melt 2 cups chocolate chips and ¼ cup butter; constantly stir. Once melted, remove from heat and stir in whipping cream. Refrigerate for 30 to 40, stir occasionally. Filling is ready when it becomes thick enough to mound and hold shape when dropped from a spoon.
  6. Spread ½ cup filling over the top of each cake layer. Gently stack each layer of cake and garnish the top-most layer with toasted hazelnuts.

Notes

If making a 2-layered, 9-inch cake, begin with a bake time of 30 minutes. Test cake with a toothpick and increase bake time for another 5 minutes if not ready.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
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